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Add 1 1/2 cups of store-bought shredded coconut to a bowl, also add 1 cup of condensed milk and mix everything together until it´s well mixed, cover the bowl with seran wrap and add it to the freezer for 30 minutes
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After 30 minutes take the mixture out of the freezer, grab a spoonful of the mixture and with your hands form it into a ball, about 1/2 the size of a golf ball and add it to a plate with some parchment paper, continue to do this until all the mixture is done, you should end up with about 12-13 balls, add the plate into the freezer
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Heat a small sauce pan with a medium-high heat and add 2 cups of water
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Add about 5 ounces of dark chocolate (break it into pieces) into a bowl that is large enough to sit on top of the sauce pan, also add 2 tablespoons of milk and 1/2 a teaspoon of vanilla extract to the bowl
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Once the water begins to boil, add the bowl on top of the sauce pan and start mixing the chocolate, cook for about 3 minutes, continue to mix the entire time, then remove the bowl from the heat and continue to mix until smooth
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After letting the chocolate cool off for about 5 minutes, coat half of the coconut truffles in the chocolate, make sure you coat them well, then add them back into the plate and sprinkle with some shredded coconut
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Coat the rest of the non-chocolate truffles with shredded coconut (I just added shredded coconut into a bowl to make it easier to coat them), add them back to the plate and add the plate to the freezer for 30 minutes
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The truffles are now ready to be served, if you want to serve them at a later time, just add them to the fridge, they will hold up for up to 1 week
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Enjoy!